PROFILE BY BEST RESTAURANTS
Too much time should not be spent deliberating the decorative deer heads in the "Moose" Room. Yes, the moose is the big daddy of the deer family, but the guys on the wall here, are definitely deer. Do not lock horns over it, because as "endearing" as they are, and as fun as it is to rendezvous in a Moose Room, the menu of The Grill warrants significant attention.
Educated sourcing of sophisticated ingredients is base for dishes of considered composition. All components have a reason for being there - no hitch-hikers or imposters - with some snazzy technicality along the way. Observe the way that flavours are pulled together – entrees of rabbit with pea, date jam, muscatel, quince and coffee jus; wagyu with truffled hollandaise, cornichon, tomato, Dijon mustard and anchovy salt; prawn with jamon, sweet potato and black bean cassoulet. Mains of yellow fin with nori and sesame crumb, mussel, asparagus, pencil leek, fennel and pine nut mayonnaise; and spatchcock with Jerusalem artichoke, beetroot, enoki mushrooms, charred onion and sage. Premium meats from the grill are offered with truffle jus, green peppercorn or mint sauces.
Fourme d'Ambert, the mildest of blue cheeses the French stake claim of making since times Roman, is chosen to accompany duck with Valdespino prunes, du puy lentils, walnut, pumpernickel and cranberry – and the eye rolling creaminess and silky fat flavour of fromager d'Affinois blesses side dishes of macaroni and cheese.
There is also a Mirror Room in which to indulge in the Grill's treats. Indulge due to the bucks you will spend on such stylish fodder. (Perhaps this is why a "Deer" Room was avoided?) Just think of it as paying attention to that of what these Stirling chefs have for you.